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Cajun Chicken and cheese salad with balsamic dressing

Last night we participated in earth hour by turning off the lights from 8:30PM to 9:30PM. I decided have a candle-lit dinner with an easy-cooking dish. All I have to do was buying a piece of chicken breast, lemon, lettuce, and gathering everything I have in the fridge. I have some ’san tang’ oranges and cherry tomatoes. Plus, I still have some vintage cheddar, Dutch gouda and Kraft’s Italian balsamic dressing from Ronny G (Thanks Ron!). The chicken recipe was modified from the Inspiring Tastes cookbook: Cajun Barbequed Chicken (again, thanks Ron for the book) :)
Cajun chicken and cheese salad with balsamic dressing

Serves: 2
Preparation time + marinade: 25 mins
Cooking time: 10 mins


  • 1 piece chicken breast, cut into half
  • 1 tablespoon olive oil
  • juice from 1 lemon
  • 1 cloved garlic, crushed
  • 2 teaspoons cajun seasoning
  • 2 teaspoons dry parsley flakes
  • a pinch of salt
  • 2 stalks of lettuce, washed and coarsely shredded
  • 20 cherry tomatoes, halves
  • 6-7 santang oranges, peeled and sectioned
  • 2 slices of cheddar and gouda, cut into small cubes
  • 4 tablespoon of Italian balsamic dressing


  • Combine olive oil, garlic, cajun seasoning, parsley, lemon juice in a box. Cut slits into each chicken breast and brush the mixture over the chicken. Cover. Leave to marinade for 20 minutes.
  • Meanwhile prepare the remaining salad ingredients in a big bowl and cover with a plastic wrap. Chill in the fridge until ready to serve.
  • Cook the chicken in a grill pan for 3-4 minutes on each side until the chicken is done.
  • Place on two plates, arrange the salad ingredients and drizzle with balsamic dressing.
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